4986 Tomato Jam

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This jam can be made in several ways, the following, however, is the easiest and quickest.

It is necessary to realize that the net weight of usable tomato pulp will be on average only a fifth of the total weight of tomatoes. This is subject to such variations as the type of tomato being used, its ripeness and size etc. In order to obtain 500 g (1 lb 2 oz) of pulp it is necessary to start with kg ( lb) of tomatoes.

Slice the tomatoes thinly and pass them through a sieve. Place the purée in a pan, bring to the boil and boil for 5 minutes whilst stirring. Pour it into a cloth stretched over a jelly stand and allow to drain through. When this is completed only the pure tomato pulp will be left in the cloth.

Weigh out the same amount of sugar as there is pulp, place it in a pan with a little water and allow to dissolve. Now cook it to the hard ball stage and skim carefully after it has come to the boil.

A vanilla pod may be added to the sugar when placing it to cook or the jam can be flavoured with a tablespoon of vanilla sugar when being taken off the stove. In any case the jam should be flavoured with vanilla.

When the sugar has reached the stage indicated above, add the tomato pulp and dl (5 fl oz or U.S. cup) redcurrant juice per 500 g (1 lb 2 oz) of pulp. Since the tomato pulp contains no pectin the addition of redcurrant juice is essential.

Place the pan on the stove and cook rapidly stirring constantly until the required stage of setting is reached. It is even advisable to continue to cook the jam for a few minutes after it has reached this stage.